Three Easy Egg Recipes
Published March 28, 2018 | By ashley english
Hello, friends, and a very happy Wednesday to you! The baby is down for a nap, which means I have approximately 0-60 minutes to share with you three simple egg recipes. Nothing like a sleeping baby to make you hustle on your work, ya feel me?
If you’re planning on hosting, or attending, any kind of eggy event this weekend, these recipes, all from books of mine, are a cinch to throw together, and equally delicious to consume. Enjoy!
(The first 4 images above are from The Good Egg gathering, in the spring chapter of Handmade Gatherings. The final image is from the Afternoon Tea Picnic in A Year of Picnics. All images are by Jen CK Jacobs.)
Pickled Eggs (from Southern From Scratch: Pantry Essentials and Down-Home Recipes)
Makes 1 dozen
You Will Need
3 cups water
1 cup apple cider vinegar
2 garlic cloves, sliced
1 tablespoon honey
1 tablespoon black peppercorns
2 teaspoons sea salt
3 or 4 fresh thyme sprigs
1 dozen hard-boiled eggs, shelled
To Make
1. Bring the water, vinegar, garlic, honey, peppercorns, salt, and thyme to boil in a medium pot. Reduce the heat to low and simmer for 20 minutes.
2. Remove the pot from heat, cover, and leave until completely cool.
3. Place the eggs in a lidded container (a glass hinge-top canister works well) and pour the cooled brine over the eggs.
4. Keep the eggs chilled in the refrigerator until serving time. They are best when eaten within 7 days.
Curried Egg Salad Cucumber Cups (from A Year Of Picnics: Recipes for Dining Well in the the Great Outdoors)
Makes about 2 dozen
You Will Need
6 hard-boiled eggs
¼ cup mayonnaise
1 tablespoon lemon juice
1 teaspoon curry powder
½ teaspoon ground cumin
½ teaspoon sea salt
2 to 3 cucumbers, cut into 3/4-inch-thick slices
1/4 cup chutney, to serve*
*You can use any flavor of chutney here.
To Make
1. Chop the eggs into pea-size pieces. Put into a mixing bowl and add the mayonnaise, lemon juice, curry powder, cumin, and salt.
2. With a melon baller, hollow out each cucumber slice, leaving just a thin layer as the bottom.
3. Put about a tablespoon of egg salad into each cucumber cup, until all of it has been used.
4. Top each cucumber cup with 1 teaspoon of chutney.
Lemon and Dill Deviled Eggs (from Handmade Gatherings: Recipes & Crafts for Seasonal Celebrations & Potluck Parties)
Makes 24 deviled eggs
You Will Need
12 hard-boiled eggs
2 tablespoon mayonnaise
2 tablespoon extra-virgin olive oil
2 tablespoon Dijon mustard
2 tablespoon sweet pickle relish
1 teaspoon lemon zest
1 tablespoon minced fresh dill
Sea salt and cracked black pepper to taste
Dash of hot sauce
Small sprigs of dill (optional), for garnish
To Make
1. Remove the shells from eggs; rinse each egg under cold water. Cut the eggs in half length-wise. Carefully remove the yolks and transfer them to a medium-sized bowl; set the whites aside.
2. Add the remaining ingredients to the yolks; mix with a fork or whisk until creamy and light.
3. Fill a pastry bag with the mixture and pipe the filling into the egg-white halves, or simply portion the filling out with a spoon into each halve.
4. Top each egg-white half with a few dill leaves, if using. Refrigerate the eggs until ready to serve. They taste best if first allowed to come to room temperature. They will keep refrigerated for up to 2 days.